Shrimp and Scallop Scampi

Good Monday morning everyone! We woke up yesterday morning to go to church and found a beautiful layer of the white stuff all around. For once and I am not exaggerating when I say once, the weather people around got the forcast right.

Say hello to my husband's creation, Seymour de Snowman!

I made Shrimp and Scallop Scampi the other night. I added scallops because I had never eaten a scallop before. Scallops are not in big demand in South Louisiana. Neither are clams or mussels.

The scallops weren't too bad. I don't think they added anything to the dish. My husband did not care for them at all.

Shrimp scampi is so quick and easy to prepare and the combination of lemon, garlic and shrimp...your taste buds will dance!

These beautiful scallops were seasoned with salt and pepper.

Melt 2 tablespoons of butter in a skillet over medium high heat. Add the scallops and sear.

Sear 3 minutes each side, remove from skillet and set aside.

Add 1 tablespoon of vegetable oil to skillet and 1 tablespoon of butter. Saute one shallot, finely chopped for two minutes, then add 3 cloves of minced garlic and saute for one minute. At this point, add 1-1/2 lbs. of peeled shrimp. Coat the shrimp with the shallots, garlic, butter and oil.

When the shrimp begin to turn pink or opaque, add 1/2 cup of dry white wine and 1/4 cup of freshly squeezed lemon juice. Stir to blend. Season with 2 teaspoons of Emeril's Essence (Recipe below).

Once shrimp are cooked, add scallops back to skillet along with 1/2 lb. of linguine cooked all dented. (Be careful not to over cook shrimp or they will get a rubbery texture.) Stir to combine, then add 1 teaspoon of capers drained. Garnish with freshly chopped parsley.

Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.